Vegetarian Lentil Soup

Cooking Time: 45 minutes (Total time will vary with appliance and setting.)

Level of Difficulty: Medium

Ingredients

1 tablespoon canola oil

1 onion, chopped

2 teaspoons cumin seed

2 cloves garlic, minced

1/2 teaspoon salt

black pepper, to taste

2 celery stalks, chopped

2 carrots, chopped

1 cup dry lentils*

1 quart vegetable stock, homemade or unsalted store-bought

1 can (15oz) diced tomatoes, no added salt

1 cinnamon stick

1 bay leaf

1 tablespoon red wine vinegar

2 cups baby spinach

*Any color lentil will work in this recipe. Brown and red lentils do not hold their shape and make a thicker soup. Also, red lentils do not stay red. Green lentils, also called French or Puy lentils hold their shape. Black lentils, also called beluga lentils, hold their shape very well. A combination of lentils may also be used.

Directions

Heat the oil over medium heat in a large saucepan or stock pot. Add the onion and cumin and sauté until soft and fragrant, about 5 minutes.